Lovely Cornbread With Pancetta And Feta Cheese
Cornbread Muffins with pancetta and feta cheese. This is the most amazing recipe in which you can use corn flour. It tastes so good, looks fluffy, every bite is just a pleasure. Delicious. It is easy to cook and you can keep the rest of the batter in the fridge for couple of days and bake the mufins the next day if there is to much, or just halve the amount of ingredients, or bake them all and eat for snacks in front TV.
- 1 cup of all purpose flour,
- 2 cups of corn flour (don't use cornmeal),
- 3 teaspoons of baking powder,
- 125 grams of melted butter,
- 1/3 cup of extra virgin olive oil,
- 200 grams of cream fresh,
- 1 cup of sparkling water,
- 4 eggs,
- 250 grams of feta cheese,
- 150 grams of pancetta (or smoked bacon),
- 5 to 6 cherry tomatoes.
How to cook it?
Heat the oven on 180 degrees. Put the flour and baking powder in a large bowl, mix a little bit and make a hole. Chop the pancetta in small cubes and then, very carefully, add 1/3 of the feta cheese. In another bowl, squash the rest of the cheese with a fork until it becomes creamy and then add melted butter, eggs, cream and olive oil. Whisk again until you get a nice smooth mixture and, at the end, add sparkling water very gently . You want to keep the bubbles as long as possible. After that, pour the liquid ingredients into the flour hole, add pancetta cubes and gently mix everything until it becomes smooth and creamy.
At this point the batter is ready to go. Grease the molds with butter, and fill them up to 2/3. After that, put a few cubes of cheese on top and push carefully in the middle of muffins, let them dive in the batter. If needed, cower them with it. Bake around 25 minutes and then serve the cornbread with some cream fresh and cherry tomatoes. Tastes incredible. Cooking time 30 minutes.